Flavorful Garlic Butter Razor Clams (Ốc Móng Tay Xào Bơ Tỏi)
Details
Sweet, briny razor clams meet pungent garlic and rich butter in a Vietnamese culinary embrace.
Ingredients
Instructions
Clean the Razor Clams
Gently scrub the razor clams under cold running water. Discard any clams that are open and do not close when tapped. To purge sand, soak the clams in a large bowl of salted water for at least 30 minutes, or up to 2 hours, changing the water once or twice. Drain well.
Prepare the Aromatics
Mince the garlic, finely chop the shallots, thinly slice the chilies, and finely mince the white part of the lemongrass.
Sauté the Aromatics
Heat the cooking oil in a large wok or deep skillet over medium-high heat. Add the minced garlic, chopped shallots, sliced chilies, and minced lemongrass. Sauté for 1-2 minutes until fragrant and the garlic is lightly golden, being careful not to burn the garlic.
Cook the Clams
Add the cleaned razor clams to the wok. Immediately add the butter, fish sauce, oyster sauce, and sugar. Toss everything together well.
Stir-Fry and Finish
Continue to stir-fry for 3-5 minutes, or until the razor clams have opened and cooked through. Be careful not to overcook, as they can become tough. Discard any clams that do not open.
Serve
Stir in the chopped Vietnamese coriander just before serving. Transfer the garlic butter razor clams to a serving dish. Serve immediately with plenty of crusty bread to soak up the delicious garlicky sauce.
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